Two Basic Beer Types
An Introduction to
Malting and Brewing
Top fermenting yeast
Bottom fermenting yeast
Warmer fermenting temperature
Colder fermenting temperature
Longer maturation at colder
D ANA WO NG
1. Which food requires the most water for its production?
2. How much fresh water is on Earth?
3. Water is _, compared to ice.
1. Which of the following is not a basic taste sensation?
2. Which is NOT one of the 5 basic tastes:
1. Which government organization oversees the slaughtering and butchering of livestock?
2. Which government agency deals with shell eggs?
1. What type of bonds bind amino acids together to form proteins?
2. Which is NOT a common structural protein in food?
1. Which produce item is classifies as a legume?
A) Green Beans
2.Which of the following is true of the composition of most fruits and vegetables?
A) >70% water
B) 0% fat
1. Which macronutrient is the most calorie dense per gram?
2. What is hunger?
A.) The psychological desire to eat or an interest in food
B.) The physiologica
1. Which of the following does not contribute to food insecurity?
A) Physical Access
C) Regional disaster
D) Population growth
E) Insufficient global food production
2. What percentage of food in th
1. If a lipid remains solid at room temperature, it is considered a _?
C) Solid Lipid
2. What is the correct definition of the "flash point?"
A. Temperature at which lipid first ignites
FOOD-SCI120-SEC01 SP16-confections chocolate
1. Which of the following is a crystalline sugar candy?
B) Peanut brittle
C) Sour balls
2. Which is NOT a factor affecting crystal growth?
1. Which cranial nerve is responsible for the chemical irritant portion of taste?
2. Which is NOT a type of texture?
1. Which of the following is considered to be a high intensity sweetener?
D) High-Fructose Corn Syrup
2. What are the three carbohydrate classes?
Food Preservation: Why & How?
Food Science 120
Why food goes bad
Julie M. Goddard, Ph.D.
Thanks to Prof. Amanda Kinchla!
What is spoilage?
Spoilage is the process in which food
deteriorates to the point in which the sensory
attributes are no lo